This is inspired from the vegetarian Spaghetti Aglio Olio which I shared earlier. You can make variations to this by adding some mushrooms, shrimps or even shredded chicken. This recipe does not need any cheese, butter or sauce. While the pasta cooks, make the garlic chilli oil, scramble the eggs and then toss the boiled pasta. With in minutes, a delicious bowl of spaghetti aglio olio with egg is ready. You will be surprised at how simple and easy it is to make this egg spaghetti. While this is delicious on its own and needs no sides. But to include more dished to your menu serve this with tomato soup or garlic cheese toast on the side.
Cooking pasta
- Pour 10 cups of water to a large pot and bring it to a boil.
- Then add the pasta.
- Add some salt. Cook until al dente. Check the package for cook time. Set aside 4 to 5 tbsps of pasta cooked water.
- Drain the cooked pasta to a colander.
Making egg spaghetti
- While the pasta cooks, pour oil to a pan and heat up.
- Add garlic.
- Saute until the garlic begins to shrink. Do not saute until the garlic browns.
- When it turns aromatic, add red chili flakes.
- Saute for about 30 to 50 seconds. Then pour the pasta cooked water that we set aside. Cook until the water evaporates and a slightly thick sauce like mixture is left.
- Pour the eggs.
- Scramble them and cook until done. The egg is fully cooked and set, yet soft. Check the taste and add more salt if needed.
- Add the drained pasta.
- Toss well with the egg and add parsley. Serve egg pasta hot. You may like these Pasta recipesMasala pastaRed sauce pastaWhite sauce pasta
Recipe card
